Effect of Lupinus (Lupinus albus) and Jatropha (Jatropha curcas) Protein Concentrates on Wheat Dough Texture and Bread Quality: Optimization by a D‐Optimal Mixture Design

Abstract

The effect of Lupinus and Jatropha protein concentrates (PC) in dough rheology and white bread texture was determined by a d-optimal mixture design approach. Incorporation of Lupinus PC decreased dough texture profile analysis cohesiveness and increased hardness and resilience. Dough adhesion force, adhesiveness and stringiness decreased with the incorporation of PC, reducing dough extensibility as well (with no effect on maximum resistance and extension work). Lupinus affected markedly dough textural and rheological properties than Jatropha PC. In bread formulation optimization, the use of Lupinus PC (12%) and Jatropha PC (12%) and Lupinus/Jatropha protein isolate (6.4/6.4%) resulting in a tougher bread texture and lower weight and volume. Nonetheless, no difference in specific volume indicated different bread crumb development. Crumb quality resulted more affected with Lupinus PC than with Jatropha-containing samples. Jatropha PC use in baked food seems to be promising since there was no major effect on bread quality. PRACTICAL APPLICATIONSLegumes represent an alternative resource for bread fortification. These PC had an effect on dough texture and rheology as well on bread texture and crumb quality. Although Lupinus PC, a more studied seed, seems to have a detrimental effect, its combination with Jatropha PC enhanced dough and bread textural properties. Nonetheless, Jatropha PC has a better performance to fortify white bread with no textural detrimental effects, as compared with Lupinus PC. Although Jatropha has not been extensively employed in baking, its functional properties in this kind of food systems seem promising since the use of Jatropha PC caused no major effect on bread quality.

Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties

“…Although in this study, all the porcini mushroom substitutions did not significantly alter the moisture of the bread, for the white button and shiitake mushrooms, the specific volume decreased with the increased mushroom content. In addition, the inclusion of protein may from the substituted protein concentrates could affect water hydration and distribution during gluten network formation by competing for water (Totosaus et al, 2013). Similar results were found by Seghchi et al (2001), where the bread specific volume increased up to a certain level with mushroom substitution and then decreased gradually with the increased percentage of mushroom content.…”

“…The decrease in gas cell expansion by gas pressure has been shown to lead to a more compact crumb structure, thus, creating a lower bread volume (Totosaus et al, 2013). However, the porcini mushroom inclusion resulted in larger average sizes for the breadcrumb bubbles, and this appeared to follow the same trend as the values for volume of porcini mushroom bubbles.…”

“…For the porcini mushroom T A B L E 2 The effect of different mushroom powder on the moisture content and texture properties of bread dough bread, a 5% substitution level increased the specific volume significantly; the 10% level showed no significant difference from the control; and the 15% level significantly decreased the value. The effect of lupin protein concentrate on bread volume has been studied and was found to progressively decrease the loaf volume as the level of lupin protein increased (Paraskevopoulou et al, 2010;Totosaus et al, 2013). Generally speaking, the incorporation of porcini mushroom also resulted in a gradual decreasing trend.…”

“…The addition of mushroom resulted in changes in the protein, fat, dietary fiber, and other components, which affected the dough texture. The dough stickiness properties were strongly influenced by the relationship between the additional components and gluten, and their interactions with water (Totosaus, L opez, & G€ uemes-Vera, 2013). According to Table 2, except for the 5% shiitake and porcini mushroom substitution levels, the addition of mushroom powder resulted in lower extensibility values than the control, which indicated that such substitution decreased the dough strength.…”

“…For instance, it has been reported that incorporation of carob and pea fiber into bread decreased specific volume (Wang, Rosell, & Benedito de barber, 2002), and the incorporation of ß-glucan into wheat flour was accompanied by a gradual decrease in bread volume with increased substitution level (Skendi, Biliaderis, Papageorgiou, & Izydorczyk, 2010). In addition, the inclusion of protein may from the substituted protein concentrates could affect water hydration and distribution during gluten network formation by competing for water (Totosaus et al, 2013). The effect of lupin protein concentrate on bread volume has been studied and was found to progressively decrease the loaf volume as the level of lupin protein increased (Paraskevopoulou et al, 2010;Totosaus et al, 2013).…”